James Martin Dill Pancakes

There’s something oddly lovely about dill in the morning. I know, it sounds strange. Dill? At breakfast? But hear me out. The first time I had these was at a friend’s little cottage in Norfolk. We’d stayed up too late the night before, talking over wine and brie, and the next morning she handed me a stack of warm pancakes with a dollop of sour cream and a sliver of smoked salmon on top. Dill was tucked in the batter — delicate, herbaceous, bright. It was like a gentle slap to the senses. Exactly what I needed.

These dill pancakes are a quiet triumph. Savoury, pillowy, with that whisper of spring from the dill. They’re dead easy too — no mixer, no fuss, and you’ll have breakfast on the table in ten minutes if you’re not faffing about like I usually do. They’re the kind of thing that makes a weekday morning feel a bit cheeky.

Why You’ll Love It

• Fast. From bowl to plate in under 15 minutes — unless you stop to Instagram them.
• They taste posh, but they’re honestly dead simple to make.
• The dill gives them a fresh, almost lemony lift — something different from your usual stack.
• Amazing with smoked fish, but also lovely on their own with salted butter.
• You can batch-make and freeze them, then just reheat for lazy brunches.
• Kids might even eat them. Mine do… when I don’t tell them there’s “green stuff” inside.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 2 tbsp fresh dill, finely chopped

How to Make It

Mix your dry stuff:

In a big-ish bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Just enough to break up any clumps.

Whisk the wet ingredients:

In a separate bowl, mix the buttermilk, egg, and melted butter. I let my butter cool a bit before whisking — nobody wants scrambled egg surprise.

Combine — but gently:

Pour the wet into the dry and stir it all together until just combined. Lumps are fine — perfect pancakes are never perfectly smooth. Overmixing is where sadness begins.

Fold in the dill:

Add the chopped dill and give it a few gentle folds. It should smell fresh and slightly sweet. Like a garden in spring.

Get your pan hot:

Heat a non-stick pan or griddle over medium heat. A little butter or spray oil does the trick. You want it hot but not smoking — pancakes hate that.

Pour and wait for bubbles:

Scoop about ¼ cup of batter per pancake. Let them sizzle gently until bubbles form and pop on top, about 2–3 minutes. Flip and cook for another minute or so.

Repeat and stack ‘em up:

Keep going with the rest of the batter. Stack ‘em warm, or keep them in a low oven until you’re done.

Common Mistakes and How to Dodge Them

Why are my pancakes flat?
Your baking powder or soda might be past its prime. Check dates — those tiny tins don’t last forever.

Is the batter supposed to be thick?
Yep! Thick enough to hold its shape when poured. If it runs like water, it’s too thin — add a bit more flour.

Why are they rubbery?
Classic overmixing. Stir just enough to combine. Let go of the idea of a perfectly smooth batter.

They’re burning too fast!
Your pan’s too hot. Drop the heat and give it time — golden brown, not burnt-on-black.

Storage and Reheating

Fridge: Store them stacked with baking paper in between, in an airtight container. Good for 5–7 days.
Freezer: Freeze in layers with parchment paper. Will keep for 1–2 months.
To reheat:

• Microwave: 20–30 seconds per pancake.
• Stovetop: Low heat, 1–2 minutes per side.
• Oven: 300°F (150°C) for 5–10 minutes if you’re doing a batch.

Frequently Asked Questions

Can I use dried dill instead of fresh?
You can… but it won’t be the same. If you must, use only 1 tsp dried and hydrate it in the buttermilk first.

What can I serve them with?
Try sour cream, crème fraîche, or smoked salmon. They’re also great with poached eggs or even as a base for avocado.

Can I make the batter ahead of time?
Sort of. It’s best fresh, but you can mix the dry and wet separately the night before and combine them in the morning.

Is buttermilk essential?
Pretty much. But in a pinch, stir 1 tbsp lemon juice into a cup of milk and let it sit for 5 minutes.

Nutrition Facts (Per Serving)

Calories: 61.4
Total Fat: 2.8 g
Saturated Fat: 0.7 g
Cholesterol: 1.1 mg
Sodium: 164.2 mg
Potassium: 108.7 mg
Carbohydrates: 6.6 g
Fiber: 1.6 g
Sugar: 1.6 g
Protein: 2.6 g

Try More James Martin Recipes:

• James Martin Chocolate Fondant
• James Martin Chocolate Mousse
• James Martin Apple Crumble